Mexican Rice Recipe
A classic and delicious side dish, Mexican Rice is perfect for virtually any Mexican or Tex-Mex meal.
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Rice is not indigenous to Mexico, but was brought there by the Spanish in the 16th Century. Origins of the Spanish version probably go back to the Moors of the 9th Century, but there is little doubt that this simple and flavourful dish dates back hundreds of years.
The variations of this dish are numerous, and what is currently made in Mexico varies considerable from the “parent” Spanish version, which uses a medium grain rice and the world’s most expensive spice, saffron.
Rice has become a staple across the world, and the simple yet robust seasoning of this dish makes it the perfect accompaniment to any number of Mexican or Tex-Mex mains.
Originally a dish made by the poor, Mexican rice has grown in complexity, ingredients, and cost over the years. I encourage you to play around with this OG recipe to make it you own, though I’m a big fan of this deceptively simple original.
Is Mexican Rice Recipe Healthy?
Rice is a grain, and is high in carbohydrates. Carbs go in and out of fashion, but there is no arguing that they are an essential part of our diet. Brown rice, which is the unpeeled grains of regular rice, contains more nutrients and more fiber than white rice, and it’s an easy way to make this healthy side even healthier.
Which Rice Should I Use?
There are many varieties of rice available. American long grain rice is your “standard” choice, often sold par-boiled for ease of cooking. Indian Basmati and Thai Jasmine rice have long delicate grains and are favored for the cuisines of those places, and with good reason – flavor and texture are delicate and fine. These types of rice have a tendency to get a bit “glommy” and pasty if not treated correctly. Medium grain rice such as sushi rice or Egyptian rice are more starchy, and are prized for their stickiness. Short grain rice such as Arborio is predominantly used for risottos and Paella, and requires specific techniques to cook properly.
For this dish I recommend the use of long grain rice, whether you opt for white or brown. We prefer the flavor of the traditional choice of white rice for this dish, though it also works well with brown rice, which packs extra fiber and nutrition. Red rice and black rice, both or which are long grain varieties, can add a surprising pop of color to your dish.
Fun fact: Wild rice is not a rice at all, it’s the seeds of a grass. It’s delicious, expensive… and not appropriate for this recipe!
INGREDIENTS
- 1/2 cup long-grain white rice
- 1 cup warm water
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1/4 cup frozen peas
- 1/2 small onion finely diced
- 2 tbsp tomato sauce
- 1 tsp chicken bouillon
- Pinch of cumin
- Pinch of chili powder
INSTRUCTIONS
Rinse
Rinse the rice in a fine mesh strainer until the water runs clear.
Cook
Heat the vegetable oil in a large skillet over medium-high heat, then add the rice. Cook the rice, stirring frequently, until the rice is golden brown, about 5 minutes.
Season
Reduce the heat to low, then add the diced onions and minced garlic. Pour in tomato sauce, bouillon, and warm water. Season with chili powder and cumin then turn the heat back to medium-high.
Boil
Bring the mixture to a boil, then cover with a lid. Reduce the heat and simmer for 20 minutes until the water is completely absorbed.
Fluff
Turn off the heat, add the frozen peas, and allow to rest for 5 minutes before fluffing with a fork.
DEVOUR!
Tips and Tricks to Make a Perfect Mexican Rice Recipe
- Washing and frying the rice is key to achieving the right texture. Washing removes the surface starches and frying seals the grains, preventing your rice for getting sticky.
- Play with your vegetables! Using petit pois (baby peas) gives a sweeter, less starchy texture to the dish. Add corn or black beans if you wish, or even chopped up bell peppers.
- Especially if you use extra vegetables and finish the dish with chopped cilantro, this makes a delicious cold rice salad.
FAQs
Washing and frying the rice is key. If you’re still getting rice that sticks, you could either cut back a little on the water, or try using parboiled rice, which is very forgiving and is almost impossible to make sticky!
This is a side dish and is not designed to take center stage. Salt is one of the great flavor enhancers. Boullion cubes tend to be salty, but if you feel you need a little extra, go ahead. You can also increase the spice content with crushed chilies, more cumin, paprika or oregano, which are the main ingredients of chili powder.
Serving Suggestions
This is the perfect side to virtually any Mexican dish, and is a great addition to my Taco Salad or my delicious Burrito bowl. Top it with Avocado and a fried egg and a squeeze of lime to make a delicious lunch. It also goes great with almost any grilled protein, be it chicken, pork, beef or fish. The possibilities are endless… let us know what you come up with!
Make Ahead and Storage
This is a dish best prepared fresh to ensure the best texture. It stores well in the fridge for up to three days, and can be reheated in the microwave or in a little water. Cooked rice should be discarded after three days in the fridge, as it can start to grow mold. Mexican Rice can be frozen for up to three weeks, but its texture will be somewhat compromised by the thawing and reheating process.
Mexican Rice Recipe
Ingredients
- 1/2 cup long-grain white rice
- 1 cup warm water
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1/4 cup frozen peas
- 1/2 small onion finely diced
- 2 tbsp tomato sauce
- 1 tsp chicken bouillon
- Pinch of cumin
- Pinch of chili powder
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear.
- Heat the vegetable oil in a large skillet over medium-high heat, then add the rice. Cook the rice, stirring frequently, until the rice is golden brown, about 5 minutes.
- Reduce the heat to low, then add the diced onions and minced garlic. Pour in tomato sauce, bouillon, and warm water. Season with chili powder and cumin then turn the heat back to medium-high.
- Bring the mixture to a boil, then cover with a lid. Reduce the heat and simmer for 20 minutes until the water is completely absorbed.
- Turn off the heat, add the frozen peas, and allow to rest for 5 minutes before fluffing with a fork. Enjoy your homemade Mexican rice!
Nutrition
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